4 types of Japanese Ramen

 
Illustrated by Yiwen Lu

Illustrated by Yiwen Lu

 
 

Shio

Sea salt-based soup broth with usually around 400 calories per bowl with all of the toppings. Often very light colored or even clear, shio ramen is traditionally the way ramen soup is flavored. This broth is often saltier than the other broth styles.

Tonkotsu

This pork bone-based broth with 600 calories is usually the least clear broth. Tonkotsu ramen actually contains salt and/or soy sauce, but the distinct style puts it into a separate category of ramen.

Miso

With 550 calories, this miso-based ramen's flavor comes from fermented Japanese soybean paste, giving it a very full, savory flavor. Miso is sometimes even added to other ramen broths.

Shoyu

This soy sauce-based broth with 475 calories is one of the most common broths. It is often flavored with the addition of meat or fish. The special soy blend is usually unique to each ramen shop, as they tend to make it from scratch.

 

Toppings

Some of the main toppings are  fish cakes, eggs, bamboo shoots, corn, chashu pork (marinated braised pork belly), seaweed, and scallions.

 

Ramen noodles and how to eat them

Ramen noodles get their distinct chewiness, taste, and color from the combination of wheat, salt and the addition of "kansui", a mineral water that gives the noodles a high alkalinity. As ramen noodles cook while sitting in the bowl, eating them quickly is the best way to enjoy the taste of this dish. In fact, slurping the noodles cools them down so you can eat the quickly, and also aerates the mouth for maximum flavor.

 

I wonder what are you favorite ramen noodles? Do you have a favorite place you go to? Share your thoughts in the comments with us, please.